Steamed duck with tea oil
Steamed duck with tea oil
Introduction:
"The fat content of duck meat is moderate, lower than pork, easy to digest, and more evenly distributed in the whole body tissue. It contains high content of iron, copper, zinc and other trace elements. The meat of old duck tastes sweet and slightly salty, and its nature is cool. It enters the spleen, stomach, lung and kidney channels. It has the functions of clearing away heat and toxin, nourishing yin and reducing fire, nourishing yin and tonifying deficiency, stopping bleeding and dysentery, diuresis and detumescence
Production steps:
Materials required:
Old duck: right amount
Tea oil: appropriate amount
Pepper: right amount
matters needing attention:
Production difficulty: simple
Process: steaming
Production time: one hour
Taste: light
Steamed duck with tea oil
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